Coxinha
Deep-fried teardrops of cooked dough with a chicken filling, shaped like a drumstick.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Poach the chicken in salted water for twenty minutes, lift it out and pull it into threads. Keep the broth.
Fry the onion and garlic, add the chicken, tomato paste, parsley and salt and cook five minutes.
Bring the broth and butter to the boil, add all the flour at once and work it on the heat for five minutes.
Turn the dough onto the table and knead it by hand until it is smooth and stops sticking.
Flatten a piece of dough on your palm, add filling and a little catupiry, seal it and draw it into a teardrop with a point.
Coat in egg and crumbs, repeat once more and chill them twenty minutes.
Fry in batches at 175 °C for four minutes, to a deep gold.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Romerito Pontes from São Carlos · CC BY 2.0